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grilling some dinner after a week of non stop rain..

Painting fat was something that I learned from chef Gareth Ward's restaurant Ynyshir. They do a lot of long aging of meat and painting the ends stops them drying out during the process. I discovered that Lennox Hastie also does something similar. I looked him up on line just now and found this article where he describes what he does but not why he does it. https://www.cooked.com/uk/Lennox-Hastie/Hardie-Grant-Books/Finding-Fire/Meat/200-day-dryaged-beef-rib-recipe Ignore me Pooch. Lennox Hastie describes it as tasting like aged Parmesan. Hopefully that works better for you!

I can go for that! I love parmesan. Thanks for the info.

Hi @KK787. This is the dry ager that I have: https://www.dry-ager.com/en/shop/dry-aging-fridge-dx500/ I love it and use it all the time for short stints to dry out poultry or pork skin before grilling or long stints to age beef. Aged tuna was divine too.

Good that this worked for you @KK787. A few weeks ago I tried dusting one chicken with baking powder and left one without. Dried both in my dry ager for about six hours before cooking in the rotisserie at about 200C. Both chickens came out crispy. I was entertaining and didn't have time to take photos but it would be good to try out your method with and without the baking powder with chooks side by side to side to be sure that the dusting of baking power is indeed the key factor.

Ok ……. This worked. Brined the whole bird for 3 hours - 1 gal water, 1/2 cup kosher salt, 1/4 cup brown sugar. Patted dry with some moister left. Salt and peppered. Then I took a small sieve, put a heaping teaspoon of aluminum free baking powder in it carefully held it over the bird, then tapped with my finger which dusted the bird perfectly. I placed the bird on a wire rack pan and let air dry overnight. Cooked the bird at 350 in the rotisserie basket for about an hour and a half using the Meater probes. Pulled the probes when the breast was 175. Cranked up the heat to 500+ and seared the skin until golden brown - about 5-8 minutes. Came out perfect. Moist meat and excellent crispy skin. Do not tent the bird because this will soften the skin. Let it rest uncovered.

I started off using a wine fridge. Much cheaper than a dedicated dry ager but it broke down after about a year. I would not have had the confidence to use it for a really long aging process either.